Mushroom & Mixed Greens salad

This is a warm salad, and that’s the whole point. Instead of a cold vinaigrette, sautéed mushrooms and their pan juices become the dressing, spooned hot over a bowl of mixed greens so the leaves wilt just slightly and soak up the flavor.

The mushrooms are cooked patiently, a full 10 to 12 minutes, until they release their juices and concentrate into something deeply savory. Then a splash of dry sherry hits the pan and cooks down, deglazing the browned bits and adding a nutty, wine-like depth.

Garlic, thyme and a finish of lemon juice keep it bright, balancing the earthy mushrooms with acidity. Tossed warm and showered with parmesan, it lands somewhere between a salad and a side, light but full of flavor.

Pour the hot mushroom mixture over the greens right before serving so they wilt just enough without going limp. It’s the kind of warm, savory salad that’s right at home next to steak or roast chicken.

Pro Tips

• Don’t rush the mushrooms; cooking until they release and reabsorb their juices builds the flavor.
• Let the sherry cook down fully so the dressing isn’t boozy or thin.
• Toss the greens with the hot dressing at the last second for the right just-wilted texture.
• Use sturdier greens like spinach or arugula if you want them to hold up to the warm dressing.

Variations

• Add toasted walnuts, pine nuts or crumbled goat cheese.
• Use a mix of wild mushrooms for deeper flavor.
• Finish with a splash of balsamic instead of lemon.